Wild Idea Buffalo Recipe of the Week – Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze….

August 2, 2017 at 5:15 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains. Made with the Wild Idea Premium Buffalo Steak Strips and a package of Kale and Kamut Savory Grains. Not only can you find this recipe at the Wild Idea Buffalo website but you can also purchase the Wild Idea Premium Buffalo Steak Strips and the package of Kale and Kamut Savory Grains. So check out the site and all their delicious and healthy Buffalo Cuts, Grains, and Chicken! Enjoy and eat Healthy! https://wildideabuffalo.com/


Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains

This is a new favorite go-to-recipe when I am pressed for time. The convenience of our Premium Steaks Strips and the Kale Kamut Savory Grains – will help in putting dinner on the table in a snap. 15 minutes total time and it delicious!

1 – 1 pound package Premium Buffalo Steak Strips
1½ – tablespoons olive oil
8 to 12 – ounces sugar snap peas, sliced
¼ – cup green onions or chives, sliced
2 – tablespoon Dijon mustard
2 – tablespoon sesame oil
2 – tablespoon honey
2 – tablespoon lemon juice
1 – tablespoon tamari
1 – tablespoon ginger powder
½ – teaspoon salt
½ – teaspoon black pepper
½ – teaspoon chili flake
lemon wedges

1 – package Kale and Kamut Savory Grains


1 – Rinse steak strips and pat dry with paper towels. Transfer to a bowl and drizzle with half a tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.
2 – Prepare the Savory Grains. I use a little less water (¾ cup) to keep them from sticking together.
3 – Prep vegetables and whisk together glaze ingredients.
4 – In a large sauté pan over high heat, heat one tablespoon of olive oil and add half the steak strips allowing to brown before tossing. Sauté for about 4 minutes. Remove steak strips with tongs and transfer to a plate add the remaining steak strips and repeat.
5 – Return the first batch of steak strips to the pan and add the sugar snap peas and onions. Toss with tongs to incorporate. Immediately add the glaze and toss to coat.
6 – Remove the pan from the heat.
7 – Serve over Kale & Kamut Savory Grains and accompany with lemon wedges.




Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying, or on the grill.


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